Can tos mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Croatia?

In Croatia, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Jače pečeno".

What is tos in Croatia?

Q: What is tos in Croatia?

tos is the Kazakhstan retail name for the brisket, which sits on the brisket primal. In Croatia, the same cut is most often labeled prsa.

Q: What is tos called in Croatia?

Look for prsa—mapped to Brisket (brisket).

Q: What primal is tos from?

Brisket is on the brisket primal (Breast / lower chest, between the forelegs).

Exact match

tos

is prsa in Croatia

Ask for: prsa

About this cut

From the breast and lower chest. Two sub-sections: the flat (lean, uniform) and the point/deckle (fattier, more marbled). The most iconic cut for American BBQ smoking. Also used for braising, corned beef, and pastrami.

brisket primal · Breast / lower chest, between the forelegs

In Croatia

prsa

What is this cut?·Global guide

How to order steak doneness

Kazakhstan → Croatia

rareShala pyskhan→Krvavo48–55°C

medium rareOrtasha pyskhan (az)→Slabije pečeno55–60°C

mediumOrtasha pyskhan→Srednje pečeno60–65°C

well doneJa'sy pyskhan→Jače pečeno70–100°C

Croatian cuisine is warming to medium-rare steaks, especially in coastal cities. Traditional inland cooking defaults to well-done.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“tos” in Kazakhstan maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Croatia, look for labels such as prsa. From the breast and lower chest. Two sub-sections: the flat (lean, uniform) and the point/deckle (fattier, more marbled). The most iconic cut for American BBQ smoking. Also used for braising, corned beef, and pastrami.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.